Saturday, November 25

1 + 1 = 3

Sometimes is 1+1=3These Chocolade Stroopkoeken(chocolate treacle cookies) are a classic example for this. They are not just two crispy chocolaty cookies fused together with some hot, creamy, salted treacle….but they are the best crispy chocolaty cookies fused together with some hot, creamy, salted treacle. They are amazing.Make a hundred and you still want more, I guarantee.

The stroopkoek is a typically Dutch product. Only, undeserved, a whole lot less known then it’s brother the stroopwaffle. Although I can appreciate a hot, freshly made stroopwaffle from time to time, (especially with this colder weather) I prefer a stroopkoek. And then of course the version as shown here above: thinner, chocolaty and salted. Heaven.

I got them from Koekje, the cookie-bible I wrote about before. The recipe comes from Kees Raat (kind of logical since it’s a(n incredible) twist on the normal stroopkoek…) but I adjusted it slightly since I didn’t have pepper vinegar or zeeuwse flour (from Zeeland - a part of Holland) and because - let’s face it - I like it always just a bit more salty and chocolaty.

Two thin chocolate biscuits with the best salty caramel-y syrup which will make the cookies deliciously chewy and sticky. What do you want more? Enjoy immediately while the treacle is still hot. Try themand love them…;)

1. In a medium bowl, sift together flower, cocoa powder, baking powder, salt and pepper. Set aside. In a large bowl, mix butter, the two sugars, vinegar and egg. Add the flower mixture to the sugar mixture and knead it to a ball. Pack in foil and let rest in the fridge for at least one hour.

3. Get the dough out of the fridge and roll out thinly on a lightly flowered surface. (if it’s toosticky, use some more flower) you can best do this in 3 or 4 times as the dough will break easily.With a round 10cm (4inches) form, - or a cute small one…- stick out cookies and line them on the baking sheets. Bake for about 10 minutes, until set and down. Let cool completely and make the syrup.

Syrup:1. In a small saucepan over medium heat, melt treacle with sugar, butter and salt. Stir until well blended and let cool a bit.

2. Ladle syrup on the flat side of a cookies, move it a bit back and forth to even and close with a second cookie. Repeat with remaining cookies.Enjoy immediately or keep in an airtight container for up to 3 days.

Oh MY God, I loved Stroopkoeken and if it's in chocolate I would just eat them at once! Waaou, I've just discovered your blog and I'm so glad about it. I've lived in Nijmegen last year and it's so good to hear about Holland! Ah, well, if you come back to Paris once, i'll show some nice places!(I've posted the Plaisir Sucré recipe on my blog, if you want to have the recipe!)Groetjes! lekker lekker blog!

wow! those look really delicicous!what a great combo: salt, chocolat and treacle! your pictures look really good too! I think your a promise for the future!! Maybe I will see you later behind a counter selling me these delicicous chocolat stroopkoeken!

ARGHRHG what the hell, your cookies sound (and look!) unbelievably delicious! My stomach weeeeps. I don't see myself ever making em since I don't know what they're supposed to taste like in the first place. Does that mean I just need to visit the Netherlands or get meself a Dutch baker? CAN I STEAL YOU?

Thank you Mae, what a compliment! =) haha, I can understand that: the rolling ‘r’ can get you some problems…;)

Hoi Noémie! Thank you for your sweet comment - You’re so nice! Nijmegen! How funny. Did you as well like or drop? Almost nobody of the tourists likes it…I’m glad as well you left a comment - now I know your blog! The Plaisir Sucré. Amazing! It looks fabulous, can’t wait to make it - thanks!Might keep you up to that showing Paris - another good reason to go back! ;)Doei!!

Hi Valisa, thank you! =)

Thank you Asha! Hmm…which ingredients don’t you have? The white brown sugar? Because I think you could just replace it with normal brown sugar…Nice to hear you had a good time at Carolina Coast - the pics were beautiful! =)

Hi Gattina, thank you! Yes, totally - and there are so many more…

Haha, thanks Brilynn - glad I convinced you…;)

Thank you for your sweet comment Sarah, I like this combination as well very much - delicious!Haha, let’s hope so - that’s indeed a dream coming true (!)

Hi Lauren, haha, thanks! - well, 50 of these might do the trick…;)

Hi Ivonne, yes - with so many books I just have to keep making! =)

Hi Wheresmymind - totally agree! ;)

Hi Robyn, thank you for your nice comment… I’m sorry, but I don’t think you can buy these in Holland. And if you make them as in the recipe, they will be absolutely perfect! ;) but I love your excuse - up to Holland! ;)

Thanks so much for the chocolate syrup waffle cookie recipe. A stroopwafel enthusiast many years , we've found these sandwiched delights are rather versatile , and have always wondered whether any of the variations we developed, such as cheese, were authentic. Now we know. If only to find the right non-commercial iron in the states!!! We started with the first machine we saw, the Chef's Choice giant Waffle Cone Express machine. It has the right pattern, but makes only one large cookie (up to 6-inch diameter) at a time. They later came out with the Petite Cone Express , which bakes 3, but only 3-inches in diameter. Luckily , the gourmet food craze is still going strong and they're coming out with more fancy machines every month, so we're hopeful!!